What you’ll need:

½ teaspoon xanthan gum

½ cup rice flour

1/4 cup hazelnut flour

2 tablespoons corn starch

2 tablespoons tapioca flour

1 tablespoon granulated sugar

2 teaspoons baking powder

¼ teaspoon salt

2 ½ tablespoons butter, chilled and cut into pieces

½ cup milk (we use skim, but they’re better with cream!)

zest from 1 large orange

TIP: See below for the recipes for the Nutella glaze and the orange glaze

What you’ll do:

Heat oven to 350 degrees and lightly dust a section of your counter with a bit of rice flour.

Put the flours, gum, sugar, baking powder and salt in your food processor and pulse to combine well. Spread butter evenly over dry ingredients and pulse until mixture looks similar to cornmeal, about 12 pulses.

Add milk and orange zest and pulse until the dough starts to come together.

TIP: If you don’t have a food processor, this can also be done with a pastry cutter or by using two forks to cut the butter and cream into the flour mixture.

Remove dough from processor and lightly knead on counter until it forms a rough ball. Flatten ball with your hands until it is approximately 5 inches in diameter.

Using a sharp knife, slice the dough to into four wedges and place them on an ungreased cookie sheet.

TIP: When we double this recipe, we divide the dough into two balls, flatten to 5 inch rounds, and slice each into 4. This ensures the biscuits are all uniform and each has two sliced edges which helps them rise.

Bake until the tops are light brown, approximately 15 to 20 minutes.

FOR NUTELLA GLAZE

Add 1 teaspoon of orange juice to 2 tablespoons of Nutella. Stir until combined and smooth. It will take a while to smooth out.

FOR ORANGE GLAZE

Put 2 tablespoons of icing sugar in a small bowl. Add a bit of orange juice and stir to combine. (For a thin glaze add more, for an icing add very little.) We also like to hold back a bit of the zest and mix it in with the glaze. This will give you that fresh orange taste when you bite into the scones.